Rice
Basmati (white & brown): fragrant and separate – for curries and pilafs.
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ReceptWild Rice & Crayfish SaladSwap the supermarket "meal-deal" pasta for something that is better for you. Our Wild Rice & Crayfish Salad is a great in texture, built on…
Rice
The rice shelf, organised by what you're cooking:
Jasmine (white & brown): softly floral and slightly sticky – for Thai and Southeast Asian dishes.
Wild rice: nutty, chewy and higher in protein than true rice – for salads and grain bowls.
Short & long grain: the everyday all-rounders, brown and white.
Rice is naturally gluten-free, low in fat and sodium, and inexpensive in bulk – ours comes unprocessed and additive-free. White rice keeps almost indefinitely in an airtight container in a cool, dry place; brown rice has natural oils, so use it within months rather than years.
Looking for pasta? See our pasta and noodles.
Rice FAQs
How much water do I need to cook rice?
As a guide, use about 1 part rice to 2 parts water for white rice. Brown rice needs a little more – around 1 to 2.5 – and a longer simmer.
Is rice gluten free?
Yes – all natural rice is naturally gluten free, which makes it a reliable staple for coeliac and gluten-free diets.
How should I store rice?
White rice keeps almost indefinitely in an airtight container in a cool, dry place. Brown rice has natural oils, so use it within a few months or keep it in the fridge.
